Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-06-25
Cheap DeIIcacies for Small Appetites

1t falls to the lot of most people to cater,
only occasionally, for the possessors of
small appetites. who are necessarily inva-
lids, but who require food in small quanti-
ties, daintily prepared and served. In the
hopes OF aiding such in their endeavors to
provide little dishes that embody economy,
nutriment and variety, these few hints are
given. Restaurants where dinners mdigre
only are to be had are on the increase, and
many of their patrons would enjoy similar
fare in their own homes by way of change
IN cases where abstinence from flesh is not
practiced from other motives; hence We
commence with few dainties Ia vegeta-
rian.
Egg Cutlets-Cut small firmly boiled
egg; add tablespoonful of bread crumbs,
the same quantity of grated cheese, with a
pinch of curry powder, salt, pepper, and
grated nutmeg. Mix the whole with the
yolk of raw egg, and shape like mutton
outlet. Dip it in the white of an egg, then
into bread-crumbs, and fry brown garnish
with fried parsley.
Egg Rissolves-The above mixture, with
the addition of chopped parsley and thyme,
can be inclosed in very thin pastry, shaped
into balls or rolls and fried orbaked. They
are very delicious, and any scraps of pastry
may be used, but must be thin
Celery la Parisienne-Cut the white
part Of head of celery into equal lengths,
tie in bundle and boil in Water-iust to
cover, with salt and a bit of butter in
until tender. Keep the celery warm,
thicken the liquor with an ounce each of
flour and butter and at the last moment
put IN few drops of lemon Juice or white
vinegar. Law the celery on toast and pour
the sauce over it.
Macaroni Nould-An ounce of we'll
boiled macaroni cut small and the same
weight of bread crumbs and sliced cheese
are to be mixed with a tablespoonful each
OF cream and tomato sauce or converse,
one egg, salt and cayenne Fifteen minutes
in grease tina small cake-iin-in a
moderate oven will convert this into a
tasty dish.
= Macaroni with Tomato Sauce.-Boil some
macaroni in the ordinary way, l. e., drop it
into boiling water with little salt and but
ter then drain, and cut it up. Butter a
shallow dish, line it with the macaroni,
then pour over some nicely-seasoned to-
mato sauce-or the converse will do in
stead; either should be made hot. Just
mask the surface with Drowned crumbs and
grated cheese, and brown before the fire
gaTnish with fried or roasted tippets.
Savory Rice.-This is popular dish.
Boil two ounces of Patna rice, dry it as for
curry, return it to the saucepan with a tea
spoonful Of curry paste mixed with half a
gill Of cream, add a small onion and an
apple, both chopped and fried, and little
salt. Stir gently for a few minutes and
serve in pyramid. Chopped raisins are
sometimes added, and suspicion of garlic.
Haricots with Tomatoes.-Put a cupful
of nicely boiled haricot beans into a small
dish, pour over some parsley sauce, and
garnish with a tomato thinly sliced and
grilied. Previous to griiling spread each
slice with dash of mustard and butter
Haricots with onion sauce or fried onions
are very tasty and nutritious tsseT.
Family hagG=iae for July.